Philadelphia pepper pot recipe

Recipe ingredients

• 1/2 pound honeycomb tripe
• 6 cups chicken stock
• 4 slices bacon, cut into small pieces
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 green bell pepper, chopped
• 1 small bay leaf
• 1 teaspoon peppercorns, finely ground
• 2 tablespoon sparsley, minced
• 2 teaspoons salt
• 1 cup diced raw potato
• 2 tablespoons melted butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream

Recipe method

• Cook tripe, rinse and cut into 1/4-inch cubes.
• Place in large kettle and add chicken stock.
• Fry bacon until crisp and saute the onion, celery and green pepper in the bacon drippings.
• Add to tripe and chicken stock.
• To this mixture add the bay leaf, peppercorns, parsley and salt.
• Cover. When mixture comes to the boiling point, add diced raw potato.
• Cover and simmer gently for about 1 hour.
• Blend melted butter or margarine with flour and stir into hot soup mixture.
• Season with additional salt if necessary.
• Just before serving, stir in the heavy cream.
• Serve piping hot.

Other soup recipes:

• Pizza soup recipe
• Pot liquor soup recipe
• Potato bisque recipe
• Pseudo menudo recipe
• Pumpkin apple bisque recipe

Philadelphia pepper pot recipe